Yummy Turkey Spaghetti Pie!

Ok so this is kind of a splurge carb wise w/ the pasta...but it's chock full of protein and it is AMAZINGLY good!

INGREDIENTS
6 oz. Spaghetti, broken in half
3 egg whites
2 Tablespoons Grated Parmesean cheese
1 Teaspoon olive oil
10 oz. Ground Turkey Breast (Italian Style if available)
1 Green Bell Pepper, chopped
1 Onion, chopped
2 Garlic Cloves, minced
1 (8 oz.) can Tomato Sauce
1 Teaspoon dried Oregano
1/4 Teaspoon Black Pepper
1/3 cup Shredded Mozarella Cheese

DIRECTIONS
1. Preheat the oven to 350 degrees F. Spray a 9" pie plate with low-fat cooking spray.
2. Cook the spaghetti, rinse under cold water for 30 seconds and drain. Transfer to medium bowl; stir in the egg whites and parmesean cheese. Pat into the bottom and up the sides of the pie plate.
3. In a large, nonstick skillet, heat the oil. Add the turkey, bell pepper, onion, and garlic; cook, stirring constantly, until the turkey is browned and the veggies are softened, about 5 minutes. Add the tomato sauce, oregano and black pepper; cook and stir constantly, about 2 minutes.
4. Spread the mixture evenly over the pasta. Bake for 25 minutes; sprinkle with mozarella cheese and bake until melted, about 5 minutes.

Per Serving:
Calories: 334
Fat: 5 grams
Protein: 30 grams

Sounds great! I miss spaghetti!! Heck -- I miss PASTA!

Which leads to my question... What, in general, is your experience with pasta? I'm only able to eat a few elbow noodles before getting the "just not worth it" feeling.

I'm intrigued by this idea of pasta as a pie crust though! And this sounds like something the whole family could eat (or bring for pot-luck) without it screaming Lap Band!

Suzanne, I'm new to the board and not banded yet. Just wanted to say how great your doing and you look marvolous!!

Gina B

As far as pasta goes, it usually doesn't give me any trouble and I've got a decent amount of restriction. As long as I'm very careful with chewing it goes down just fine! And if pasta gives you trouble, the filling is honestly the best part and that's where all the protein is anyway, so you could just make it without the crust...that's what i'm considering doing next time!